Thin British Pancakes
Thin, lacy British pancakes with crisp edges, perfect rolled up with lemon and sugar. Just three ingredients and a quick rest.
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Unlike thick American-style pancakes, British pancakes are thin and delicate, somewhere between a crêpe and a pancake. The batter is simply flour, eggs and milk, whisked smooth and rested briefly.
A properly hot pan and a thin film of butter give you golden, lacy edges. The first pancake is always the test one, so don't worry if it's not perfect.
Thin British Pancakes
25 min total · approx. 180 kcal per serving
Ingredients
Servings
Method
- Put the flour and salt in a bowl, make a well in the middle and crack in the eggs. Whisk, gradually adding the milk, until you have a smooth batter the consistency of single cream.
- Rest the batter for 20 minutes if you have time.
- Heat a non-stick frying pan over a medium-high heat and wipe with a little butter.
- Pour in about 3 tbsp batter and swirl to coat the base thinly. Cook for 1 minute until golden underneath, then flip and cook for 30 seconds more.
- Serve straight away with lemon and sugar, or stack between baking paper and keep warm while you cook the rest.
Cook's noteThe batter keeps in the fridge for 24 hours. Whisk again before using.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
